These tartlets start with a short spelt pastry that bakes up firm and crisp, with a mild nuttiness that plain flour can’t match.
The filling is a two-ingredient ganache, dark chocolate and warm cream, poured straight into the blind-baked shells. It sets at room temperature into a smooth, sliceable layer.
Fresh raspberries go on top. Their sharpness cuts through the richness of the ganache and keeps the overall flavour balanced.
You can prepare the shells and ganache a day ahead. Add the raspberries just before serving so they stay firm.
Why You’ll Love This Recipe
- Spelt shells stay crisp even after refrigerating overnight
- Two-ingredient ganache sets firm without gelatin or fuss
- Sharp raspberries balance the rich dark chocolate filling
- Make-ahead shells save time on the day of serving
Ingredient Notes
- spelt flour: White spelt flour gives the most tender crumb here. Wholemeal spelt works but makes the pastry denser and slightly more crumbly, so add 1 to 2 tsp cold water if needed.
- dark chocolate: Use chocolate with 60 to 70 percent cocoa solids for a ganache that sets firmly but stays smooth. Milk chocolate makes the filling too sweet and too soft.
- double cream: Double cream or heavy whipping cream with at least 35 percent fat gives the ganache its body. Single cream or half-and-half will not set properly.
- unsalted butter: Cold butter cut into small cubes is non-negotiable for a short, crisp pastry. Softened butter produces a greasy dough that shrinks in the tin.
- fresh raspberries: Fresh raspberries hold their shape best. Frozen raspberries work for the ganache if you want to stir some through, but they bleed moisture on top of the set filling.
- icing sugar: Icing sugar in the pastry keeps the texture tender and prevents toughness. Caster sugar is a workable substitute but produces a slightly less delicate shell.
Spelt Chocolate Raspberry Tartlets
Description
Spelt pastry gives these tartlets a nutty, slightly earthy base that holds up well against the rich ganache and sharp raspberries without turning soggy.
Ingredients
Spelt Pastry
Dark Chocolate Ganache
To Finish
Instructions
Make the Spelt Pastry
- Combine the white spelt flour, icing sugar, and salt in a large bowl. Add the cold butter cubes and rub between your fingertips until the mixture resembles coarse breadcrumbs with no large butter chunks remaining.
- Add the egg yolk and 1 tablespoon of cold water. Mix with a fork, then bring the dough together with your hands. Add the second tablespoon of water only if the dough won't come together. It should be smooth and not sticky.
- Flatten the dough into a disc, wrap in cling film, and refrigerate for 30 minutes.
- Heat the oven to 180 C / 350 F. Lightly flour the work surface and roll the chilled dough to about 3 mm thickness. Cut out 4 rounds slightly larger than your tartlet tins.
- Press the pastry rounds into the tartlet tins, working it gently up the sides. Trim the excess flush with the rim. Refrigerate the lined tins for 20 minutes.
- Line each tartlet shell with a small piece of baking paper and fill with baking weights or dried beans. Bake for 15 minutes until the edges are pale golden. Remove the paper and weights and bake for a further 4 to 5 minutes until the bases look dry and set.
- Remove from the oven and let the shells cool completely in the tins on a wire rack.
Make the Ganache
- Place the finely chopped dark chocolate and butter in a heatproof bowl.
- Warm the double cream in a small saucepan over medium heat until it just begins to steam and small bubbles appear around the edge. Do not let it boil.
- Pour the hot cream over the chocolate and butter. Leave for 1 minute without stirring, then stir from the centre outward in slow, steady circles until the ganache is completely smooth and glossy. Add the pinch of flaky salt and stir once more.
- Let the ganache cool for 5 minutes until slightly thickened but still pourable.
Fill and Finish
- Pour the warm ganache evenly into the cooled spelt shells, filling each to just below the rim. Tap the tins gently on the counter to level the surface.
- Leave the tartlets at room temperature for 30 minutes, then transfer to the refrigerator for at least 30 minutes until the ganache is fully set.
- Remove the tartlets carefully from the tins using the loose base. Arrange fresh raspberries over the set ganache, placing them close together in a single layer.
- Dust lightly with cocoa powder if using. Serve within 30 minutes of adding the raspberries.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 490kcal
- % Daily Value *
- Total Fat 31g48%
- Saturated Fat 18g90%
- Cholesterol 95mg32%
- Sodium 85mg4%
- Potassium 310mg9%
- Total Carbohydrate 45g15%
- Dietary Fiber 5g20%
- Sugars 20g
- Protein 7g15%
- Vitamin A 620 IU
- Vitamin C 8 mg
- Calcium 45 mg
- Iron 4 mg
- Vitamin D 18 IU
- Vitamin E 1.5 mg
- Vitamin K 4 mcg
- Thiamin 0.2 mg
- Riboflavin 0.2 mg
- Niacin 2 mg
- Vitamin B6 0.1 mg
- Folate 22 mcg
- Vitamin B12 0.2 mcg
- Phosphorus 160 mg
- Magnesium 55 mg
- Zinc 1.8 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Rest the spelt pastry dough in the refrigerator for at least 30 minutes before rolling.
- Do not overwork the dough or the spelt pastry will turn tough and shrink in the tin.
- Let the ganache cool for 5 minutes off the heat before pouring so it doesn't crack the pastry base.
- Use a metal tartlet tin rather than silicone for a crisper, more evenly baked shell.
- Tap each filled tin gently on the counter to level the ganache before it sets.
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